A total of 20 Vietnamese and Japanese rice varieties were evaluated for their main chemical components, physical properties, cooking quality, pasting properties, amylase activity, and instrumental measurements. Based on these quality evaluations, it was concluded that Vietnamese rice varieties are of the indica type which are characterized by having intermediate or high amylose content, high protein content and fat acidity, high water uptake ratio, expanded volume, and a cooked form texture which is high in hardness, low in stickiness, and has very low balance degree. Both Vietnamese and Japanese glutinous rice have similar characteristics of very high whiteness, low amylose content, low peak viscosity, and high stickiness. Japanese milled rice glossiness was greater than that of Vietnamese milled rice. In addition, Vietnamese rice had a lower “Mido” score than Japanese rice. In an instrumental test using a “Taste Analyzer,” both Vietnamese and Japanese rice gave a significantly high correlation with the chemical components in moisture and protein content measurements.